بررسی تأثیر پوشش خوراکی کیتوزان و صمغ عربی حاوی ناتامایسین بر ویژگی‌های میکروبی، شیمیایی و حسی پسته خام

نویسندگان
سمانه اسلامی 1
راضیه پرتوی 2
حجت اله شکری 1
محبوبه زارع 1
داریوش عزیزیان 2
1 دانشگاه آمل
2 دانشگاه تخصصی فناوری های نوین آمل
10.22034/FSCT.22.162.104
چکیده
این مطالعه با هدف بررسی تأثیر پوشش خوراکی کیتوزان و صمغ عربی حاوی ناتامایسین بر ویژگی‌های میکروبی، شیمیایی و حسی پسته خام طی 28 روز نگهداری در یخچال (1±۴ درجه سانتی­گراد و رطوبت نسبی ۹۵-۹۰ درصد) انجام شد. نمونه‌ها در پنج گروه شامل کنترل (C)، پوشش داده شده با کیتوزان (Ch)، پوشش داده شده با صمغ عربی (Ga)، پوشش داده شده با کیتوزان و ناتامایسین (Ch+Na)، پوشش داده شده با صمغ عربی و ناتامایسین (Ga+Na) و پوشش داده شده با کیتوزان و صمغ عربی و ناتامایسین (Ch+Ga+Na) تهیه و آزمون‌های مشخصه‌یابی (طیف مادون‌قرمز تبدیل فوریه، پراش اشعه ایکس، آنالیز وزن‌سنجی حرارتی و میکروسکوپ الکترونی روبشی)، میکروبی (شمارش کلی میکروارگانیسم‌ها، رشد آسپرژیلوس و شمارش کپک و مخمر)، شیمیایی (افت وزن و رطوبت) و حسی انجام شد. نتایج آزمون‌های میکروبی نشان داد نمونه‌های پوشش داده شده با کیتوزان/صمغ عربی/ناتامایسین در مقایسه با سایر تیمارها بطور معناداری در مهار رشد موثر عمل کرده است (05/0>P) بطوریکه در ابتدا و انتهای دوره شمارش باکتری‌ها از log cfu/g 47/3 به log cfu/g 61/4، کپک و مخمر از log cfu/g 22/2 به log cfu/g 04/1 و درصد توسعه آسپرژیلوس از 20 به 12 درصد رسید. همچنین پوشش‌دهی با کیتوزان/صمغ عربی/ناتامایسین تأثیر مثبتی بر ویژگی های شیمیایی به‌ویژه ممانعت از افت وزن داشت بطوریکه از 12/5 درصد در روز صفر به 77/3 درصد در روز پایانی رسید درحالیکه این میزان برای تیمار کنترل در روز صفر و 28 به ترتیب 08/4 و 03/7 درصد بود. پوشش‌دهی با کیتوزان/صمغ عربی/ناتامایسین نه تنها بر کیفیت ظاهری پسته‌ها تأثیر نامطلوب نگذاشته‌، بلکه در تمامی پارامترها به استثنای طعم موجب بهبود مشخصات حسی شده‌ است. بطور کلی نتایج نشان داد که پوشش کیتوزان و صمغ عربی، بویژه زمانی که حاوی ناتامایسین باشد می‌تواند به عنوان پوشش‌ خوراکی موثر در حفظ و ارتقاء کیفیت مواد غذایی به‌ویژه خشکبار مورد توجه قرار گیرد.
کلیدواژه‌ها
پسته‌خام
صمغ عربی
کیتوزان
ناتامایسین

موضوعات

عنوان مقاله English

Investigating the effect of edible coating of chitosan and gum Arabic containing natamycin on the microbial, chemical and sensory properties of raw pistachios

نویسندگان English

samaneh eslami 1
Razieh partovi 2
hojjatollah shokri 1
Mahboobeh Zare 1
DARIUSH AZIZIAN 2
1 amol university
2 AMOL UNIVERSITY
چکیده English

This study was done to investigate the effect of edible coating of chitosan and gum Arabic containing natamycin on the microbial, chemical and sensory properties of raw pistachios during 28 days of storage in the refrigerator (4±1 Cº and 90-95% relative humidity). Samples were designed in five groups include control (C), coated with chitosan (Ch), coated with gum Arabic (Ga), coated with chitosan and natamycin (Ch+Na), coated with gum Arabic and natamycin (Ga+ Na) and coated with chitosan, gum Arabic and natamycin (Ch+Ga+Na). Then preparation and characterization tests (Fourier transform infrared spectrum, X-ray diffraction, thermal gravimetric analysis and scanning electron microscopy), microbial (total count, Aspergillus growth and mold and yeast count), chemical (weight loss and moisture) and sensory tests were done. The results of microbial tests showed that the samples coated with chitosan/gum Arabic/natamycin were significantly more effective in inhibiting the growth of microorganisms compared to other treatments, as total count, mold and yeast and Aspergillus growth were reached from 3.47 log cfu/g to 4.61 log cfu/g, 2.22 log cfu/g to 1.04 log cfu/g, and from 20% to 12% respectively at the beginning and at end of the study period. Also, coating with chitosan/gum Arabic/natamycin had a positive effect on the chemical properties, especially preventing weight loss, as it increased from 12.5% ​​on day 0 to 77.3% on the final day, while in control group it increased from 4.08 to 7.03. Coating with chitosan/gum Arabic/natamycin not only did not adversely affect the appearance of pistachios, but also improved the sensory characteristics in all parameters except taste. In general, the results showed that the coating of chitosan and gum Arabic, especially when it contains natamycin, can be considered as an effective food coating in maintaining and improving the quality of food, especially nuts.

کلیدواژه‌ها English

Raw pistachio
Gum arabic
Chitosan
natamycin
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